tag:blogger.com,1999:blog-25342834.post8485356446935829516..comments2023-09-08T04:39:48.315-07:00Comments on Stoked: Keeping upUltraMickhttp://www.blogger.com/profile/08290716910861940433noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-25342834.post-55433090374186691662008-08-11T12:12:00.000-07:002008-08-11T12:12:00.000-07:00tough it out... season's almost over.tough it out... season's almost over.Brianhttps://www.blogger.com/profile/07702418623398326262noreply@blogger.comtag:blogger.com,1999:blog-25342834.post-39050650804001742342008-08-11T11:27:00.000-07:002008-08-11T11:27:00.000-07:00http://www.kirklandcriterium.com/2008KirklandCritR...http://www.kirklandcriterium.com/2008KirklandCritResults.pdf<BR/><BR/>Kauper, Kettman, Hazard. Time to move up baggers.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-25342834.post-79372072458910854282008-08-07T11:38:00.000-07:002008-08-07T11:38:00.000-07:00Thanks for the tips - I'll try them again tonight ...Thanks for the tips - I'll try them again tonight in hopes that it gels. Mmmmm marionberry!JThttps://www.blogger.com/profile/18026901815568787055noreply@blogger.comtag:blogger.com,1999:blog-25342834.post-41067342617488515012008-08-07T10:48:00.000-07:002008-08-07T10:48:00.000-07:00I follow the directions on a box of pectin, but re...I follow the directions on a box of pectin, but reduce the sugar by maybe 30% and increase the cooking time by 100% (in hopes of compensating). Worked mostly OK for strawberry and apricot; raspberry is stiff! I'm going to try blackberry w/o any pectin. If you don't use pectin, you may need to cook longer (evaporate more liquid), which reduces the flavor. The good thing about trying no pectin is that you can make a small batch and see how it goes.UltraMickhttps://www.blogger.com/profile/08290716910861940433noreply@blogger.comtag:blogger.com,1999:blog-25342834.post-78491411421436839982008-08-07T09:29:00.000-07:002008-08-07T09:29:00.000-07:00Hey Martha!Question for the jam making expert... I...Hey Martha!<BR/>Question for the jam making expert... I've been making jam with runny success. I read somewhere that certain berries don't need added pectin (blackberries, blue and raspberries) but the last couple batches I've made have been runny after they're "set". Do you have a good rule of thumb for how much pectin to use? Thanks for your help! jenJThttps://www.blogger.com/profile/18026901815568787055noreply@blogger.comtag:blogger.com,1999:blog-25342834.post-88498933565189478532008-08-07T08:22:00.000-07:002008-08-07T08:22:00.000-07:00LOL x 2, given my propensity for crits! :)LOL x 2, given my propensity for crits! :)UltraMickhttps://www.blogger.com/profile/08290716910861940433noreply@blogger.comtag:blogger.com,1999:blog-25342834.post-63398072443093927602008-08-07T07:18:00.000-07:002008-08-07T07:18:00.000-07:00Hey... wanna carpool to Kirkland?:-)Hey... wanna carpool to Kirkland?<BR/><BR/>:-)Brianhttps://www.blogger.com/profile/07702418623398326262noreply@blogger.com